~pes of Cookware
The followinginformation will help you choose cookwarewhich will givegood performance.
StainlessSteel: highly recommended
Especially good with a sandwichclad bottom.The sandwichbottomcombinesthe benefitsof stainless steel(appearance,durability,and stability)withthe advantagesof aluminumor copper(heatconduction, evenheatdistribution).
Aluminum: heavy weight recommended GoodconductivityAluminumresiduessometimes. appearas scratcheson the cooktop,but can be removedif cleanedimmediately.Becauseof its low meltingpoint,thin weightaluminumshouldnot be used.
Stoneware: Usable, but not recommended. Poor performance.May scratchsurface.
Cast Iron: Usable, but not recommended. Poor performance.May scratchsurface.
Copper Bottom:
Goodperformance,but coppermay leaveresidues whichcan appearas scratches.The residuescan be removed,as long as the cooktopis cleaned immediately.However,do not let thesepots boildry. Overheatedmetalcan bond to glasscooktops.
An overheatedcopperpot willleave a residuethat will permanentlystain the cooktop.
Porcelaidenamel:
Goodperformanceonly with a thick,flat, smooth bottom.Avoidboilingdry, as porcelaincan meltand fuse to the surface.
How to Check Pan Performance
Use of correct cookware can affect the cooking performance and cleaning of your cooktop. The correctcookwarereducesthe temperatureof thecooktopsurfaceand minimizesthe chanceof spilloversburningontothe cooktop.
Youmust use pans with perfectly flat bottoms. Somepans may havecurvedor roundedbottomsor may be warped.If you are unsureof the flatnessof yourpansyou may do this quicktest.
Turnyourpan upside |
| |
downon the countertop, | m | |
placea rulerflat against | ||
| ||
the pan surface.The |
| |
bottomof the pan and the | e | |
straightedgeof the ruler |
|
shouldfit flush againsteach otherall the way across. Turnthe mler a full 360 degrees,checkingfor any spacebetweenthe ruler and the bottomof the pan.
+- | ● Werecommendthat you use |
| only a |
| Theyare availableat your |
| localretail store.The bottom |
| of ‘thewok shouldhavethe |
| samediameteras the surface |
| unitto insurepropercontact. |
Pans with rounded,curved,ridgedor warpedbottoms are not recommended.
Anothersimpletestto determineeven heatdistribution acrossthe cookwarebottomis to put one inchof water in the pan. Bringthe waterto a boil and observethe locationof bubblesas the waterstartsto boil.Good flat cookwarewillhave an evendistributionof bubbles overthe bottomsurfaceareaof the pan. Bubbles localizedin onlya portionof thebottomindicate unevencontactof the pan to the surfaceunit,uneven heattransferor an unsuitablepan.
Use pans thatmatchthe diameterof the surface unit.Cookingperformancewill not be as goodif the cookwareis either smalleror largerthan the surfaceunit.
●Do not use woksthat have supportrings. This typeof wok wdl not heat on radiant
=surfaceunits.
●Somespecialcookingproceduresrequirespecific cookwaresuchas pressurecookers,deepfat fryers, etc. All cookwaremust haveflat bottomsand be the correctsize.The cookwareshouldalso be covered, if applicableto the cookingprocess.
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